- 1/2 cup pecans
- 2 teaspoons canola oil
- 1 teaspoon salt, divided
- Dash of sugar
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 5 cups chopped escarole
- 1 1/3 cups thinly diagonally sliced celery
- 2 cups thinly sliced red Bartlett or Comice pear (about 2)
- calories 250
- fat 15 g
- satfat 2 g
- monofat 9.1 g
- polyfat 3.2 g
- protein 17.5 g
- carbohydrate 12.5 g
- fiber 4.2 g
- cholesterol 49 mg
- iron 1.5 mg
- sodium 459 mg
- calcium 45 mg
How to Make It
Preheat oven to 350°.
Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.
Preheat grill to medium-high heat.
Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.
Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.